Red Pepper & Chorizo Soup

Ingredients

• 2 chorizo sausages, diced
• 4 red capsicums, diced
• 1 400g can of whole peeled tomatoes
• 3 cups chicken stock

Directions

1. In a nonstick saucepan, cook the chorizo for 5 minutes, then transfer to a bowl
2. Add the capsicums to the chorizo oils in the pan, and cook for 5 minutes. Stir in the tomatoes and season with salt and pepper, then add the stock and bring to the boil
3. Reduce to a simmer and cook until the peppers are tender. Transfer the soup to a blender and puree until smooth
4. Serve topped with the chorizo pieces